I have to tell you that the combination of beef and pork gives richness to this sauce that cannot be beat. And with two kinds of pork – please…

I had a houseful of people at the end of spring break, so I went to my stack of crowd-tastic recipes and pulled this one out. Across the top I had written one word – “Amazing”, (and I had underlined it!)

Everyone loved it, everyone ate a huge bowlful and everyone was almost too full for chocolate cake…almost. This sauce reduces down to a thick heavenly pot of deliciousness, and is worth every second of effort, (and the rather long ingredient list).

Just wishing I could fix the way my cake rounds always sink in the middle after they cool… Then I could have snapped a picture of that too!!!

Gather Up:
1 tablespoon olive oil
4 strips thick cut bacon, chopped
1 ½ cups chopped yellow onion
¾ cup diced carrots
¾ cup diced celery
1 tablespoon minced garlic
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 bay leaves
½ teaspoon thyme
¼ teaspoon oregano
Pinch of cinnamon
Pinch of nutmeg
1 pound ground beef
¾ pound ground pork
2 tablespoons tomato paste
1 cup dry red wine
28 ounce can crushed tomatoes
14 ounce can tomato sauce
1 cup beef stock
2 teaspoons sugar
¼ cup cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley
2 pounds spaghetti
1 cup freshly grated Parmesan

In a large pot, heat olive oil over medium high heat. Add the bacon and cook, stirring, until browned and fat rendered.

Add the onions, carrots and celery, and cook, stirring, until soft, about 5 minutes.

Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon and nutmeg, and cook, stirring, for 30 seconds.

Increase heat to high; add the ground beef and the ground pork and cook, stirring, until no longer pink.

Reduce heat and add the tomato paste and stir for 2 minutes.

Add the wine and stir to deglaze the pan until half the liquid is evaporated, about 2 minutes.

Add the crushed tomatoes, tomato sauce, beef stock, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, until thick and flavorful, about 1 ½ hours.

Add the cream, butter and parsley and simmer for 2 more minutes. Discard the bay leaves and taste for seasoning. Remove from heat to rest. Cover.

Bring a huge pot of salted water to a boil. Cook noodles, drain and transfer to a very large serving dish. Add the sauce, tossing with tongs to coat. Work ½ cup of the cheese in with tongs and toss to blend. Serve, with extra cheese for topping.  

Recipe adapted from Emeril Lagasse.